Xixiang Beef Jerky

Xixiang Beef Jerky

Xixiang Beef Jerky is a protected geographical indication product.

　　Xixiang County is located in the eastern part of the Hanzhong Basin, bordered by the Qinling Mountains to the north and the Bashan Mountains to the south. The Han River and its tributary, the Muma River, run through the region, featuring undulating hills, crisscrossing streams, a mild climate, abundant rainfall, clear waters, and tender grass. Cattle raised here are fed fresh grass and high-quality feed, enjoying exceptionally favorable breeding conditions.

　　The Xizhen cattle used in Xixiang Beef Jerky are recognized as one of China’s eight premium yellow cattle breeds. The beef jerky is made from the tendon-rich cuts of this breed, undergoing processes such as marination, roasting, smoking, and drying. Known for its bright red color, crisp yet tender texture, fragrant aroma, delicious taste, long shelf life, wide market appeal, and enduring flavor, it is a renowned delicacy both within and beyond the province, making it an excellent festive dish.

　　Xixiang Beef Jerky has a long history. Over 140 years ago, Muslim clerics in local mosques in Xixiang began making it for their own consumption. Through continuous improvements in processing techniques and craftsmanship, it eventually became a renowned local specialty.

　　In ancient times, the production of beef jerky was quite simple. However, the making and curing process of Xixiang Beef Jerky is highly meticulous. After removing sinews, the beef is rinsed, cut into chunks, and salted for two to three days. It is then placed in a drying room and smoked over charcoal for 12 hours before being air-dried into semi-finished jerky. Before sale, the jerky is washed with warm water to remove soot, then boiled in a pot with seasonings such as cinnamon, Sichuan peppercorns, ginger, scallions, tsao-ko, and star anise. It is ready to eat after just two hours.

　　The cooked beef jerky boasts a bright red and tender appearance, ranging in color from reddish-brown to coffee brown, with lean meat showing a peach-red hue. The cross-section is glossy, exuding a rich fragrance. It is lean yet not tough, crispy yet not mushy, with a well-balanced saltiness and a long-lasting aftertaste. Its unique flavor, rich nutrition, and excellent preservation qualities make it stand out. It contains up to 65%–87% protein and helps invigorate the spleen and qi, nourish internal organs, enrich blood, strengthen muscles and bones, offering certain therapeutic benefits.

　　Additionally, when coated with sesame oil, the cooked beef jerky can be stored for twenty to thirty days in winter. It is convenient to store, carry, and consume, making it an essential delicacy for meals and wine pairing.